To-Die-For Buttermilk Pound Cake

Sasha Kamen

By
@roaming

This is some serious pound cake - heavy, dense and delicious. Change it up by omitting the lemon extract, or substitute 1/4 to 1/2 teaspoon almond extract for the lemon. Iced with any powdered sugar glaze you like or plain, this cake is addicting.


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Comments:

Serves:

Makes one 9" or 10" tube or Bundt cake.

Cook:

1 Hr

Method:

Bake

Ingredients

3 c
all purpose flour
1/4 tsp
baking soda
1/2 tsp
salt
1 c
butter (2 sticks)
3 c
sugar
6
eggs
1 tsp
vanilla extract
1 tsp
lemon extract
1 c
buttermilk

Directions Step-By-Step

1
Preheat oven to 325 F. Grease and flour a 9" or 10" tube or bundt cake pan.
2
Measure 3 cups flour by spooning lightly into measuring cup and level off. Stir together flour, baking soda, and salt. Set aside.
3
In a large mixing bowl, cream butter and sugar well. Beat in eggs one at a time. Add extracts and beat mixture until very light and fluffy, up to four minutes.
4
Gradually add flour mixture to egg mixture alternately with the buttermilk.
5
Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula.
6
Bake in preheated oven. DO NOT open oven door until after one hour. When cake begins to pull away from the sides of the pan, it is done. NOTE: Some ovens will require longer baking than others.
7
Let cake cool in the pan for 10 minutes, then turn out on a wire rack to finish cooling. If cake doesn't want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern